I don’t think I have ever seen sweetbreads on a menu, American or European. Liver, heart, tripe, tongue, kidneys, oxtail, Rocky Mountain Oysters, sure. Chittlings I at least know are a thing, but I am not sure I have seen them on a menu, but I think probably. Not sweetbreads.
i’m pretty sure i saw Mollejas tacos on the menu of some mexican places in Cali and Vegas before. that would be a similar preperation to what you get in bbq places here.
but plenty of high-end preperations in any foodie place too.
I’ve seen sweetbreads on the menu of a few high end French-style restaurants, but definitely not common. I also remember that a staple joke of 80’s sitcoms would be some bimbo/himbo going on a date to a fancy restaurant, ordering them, and then being surprised that they didn’t get some sort of sweet pastry. So, maybe they were more common/well known in the past but then American tastes changed?
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The last time I saw sweetbreads on a menu was at a Greek place in Chicago. It’s not impossible to find in Las Vegas.
I know this recipe may be a little rich for y’all’s bank account, but bell pepper and scrambled eggs is very good.
tl;dw
French Dressing, onion soup mix, that cranberry jelly that looks like the inside of the can. Mix it well and cover chicken legs with it. 350 for 90ish minutes.
“Ro, buddy” I hear you say, “why are you always with the white trash recipes when cooking from scratch is just as easy?”
Well, mixing 3 things is demonstrably easier and faster than measuring and mixing 17 things together. Also, the stuff Wookie and the rest of y’all cook is as intimidating as fuck, these are single guy trying to avoid eating out all the time recipes. Also, there is a chance it will taste as good as it looks…
This not so much. It isn’t bad, but the French dressing isn’t strong enough to offset the tartness of the cranberries. Could be because hand mixing the covering doesn’t really smooth out all the cranberry chunks so you git hit with a cranberry finish every other bite or so. Obviously, avoid this if you don’t like cranberries… Might be more interesting to try some BBQ sauce instead of the French dressing.
The store didn’t have the bulk packs of chicken legs so I used bone in skin on chicken thighs instead. They are very moist but that’s probably due to the braising as much as it is the braising sauce. Quick and easy way to get a week’s worth of chicken thighs cooked.
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I’ve never had a problem, but also, the article already has a big glaring error in the first bit where they talk about the “traditional way”
After boiling the pasta, a hungry cook must then mix just the right amount of grated pecorino into some of the leftover pasta water. The resultant cream sauce can then be poured over the noodles, garnished with the ground pepper, and enjoyed.
pour the sauce over the noodles? Garnish with the pepper? No! Wrong! No wonder they have issues making it correctly. of course they are physicists and not engineers, so it makes sense they start with incorrect assumptions. 
Anyways I had some gnocci in my pantry and I always go back and forth about the best sauce for gnocci (I usually default to pesto) but i decided to just throw together something else. I don’t like overly-tomato-y sauces but wanted something with a bit of tomato, so I made a light cream sauce (chicken broth, little bit of white wine, about half the cream I’d usually use) with just a couple of tablespoons of tomato paste along with garlic/herbs/spices and it came out great (after the first try where I added way too much oregano and had to start over).
All the recipes I find usually call for tomato paste + canned or fresh tomato sauce/crushed tomatoes and that’s just too much tomato for me.
Being on my own for 6 weeks is allowing me to be a bit more experimental than usual and I like it.
Their actual recipe at the end seems to suggest mixing the pasta into the sauce rather than pouring the sauce over the pasta.
If you cook for yourself and don’t feel very skilled, have you considered learning how to make Asian dishes?
When stir-frying, t’s really easy to cook for one, most of the sauces are very easy to throw together, and you don’t need much technical skill or food science know-how to create a tasty, Asian meal.
In fact, the only real challenge is making sure you have everything chopped and prepped before you turn on the wok/skillet, since cooking the protein, veggies and then the sauce generally takes <10 minutes.
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I’ve had mixed results with stir frying, it may be an aversion to vegetables or it might be losing a deposit because the ring I had to support a wok scorched the counter in a rental… I used to make a lot more rice based meals but have been trying to get away from too much rice or pasta and more bean based meals. I recently got a set of casserole dishes and this chicken recipe looked like a good way to use them… I’ve been looking for an interesting casserole recipe but haven’t found anything that looked better than the chicken.
If you haven’t tried one of those pre-brined little pork loins in the meats section, you should give it a shot. 30ish minutes in the oven and they come out super juicy and tender. Haven’t had a plain pork loin recently enough to know how much is the marinade vs how much is just pork loins being that good.
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We to these once a week or every other week. We sous vide it and then brown it in a hot cast iron skillet. Super easy and tasty. You can sous vide them right in the package they come in.
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Seconded. That and some quick mashed or dice/fried potatoes and garlic spinach makes an awesome low effort dinner
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This is the same recipe we use, however I also include a tbsp of Sambal Olek for a little bit of extra spice.
Also, put all the ingredients for the stir fry sauce in a mason jar and shake vigorously to incorporate the honey and cornstarch. Helps get the sauce nice and thick when heated
When Esther Choi appears in one of Uncle Roger’s videos, she always gives him a hard time when he rinses the rice in the rice cooker bowl, claiming that doing so can scratch the non-stick surface.
Is this really a concern?
My dad has been using the same rice cooker for 30 years and always rinses the water in the rice cooker pot, so I wouldnt think so
Wouldn’t it just be easier to create and add a cornstarch slurry?
Some important tips for making bean and ham soup:
- Don’t do it while working thinking you can check the pot every hour. Check more often.
- Don’t leave them on the low heat setting overnight.
- Don’t do the above in a Le Creuset Dutch oven…
At least the one bowl I had for dinner last night was good, if that pan is ruined it will be the most expensive meal I’ve ever had though…
My way is more fun
Oof
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